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1
Heat the oven to 425 degrees F and arrange a rack in the upper third.
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2
Place a large, clean metal or glass bowl and a clean whisk in the freezer while you prepare the strawberries and shortcakes.
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3
Combine the strawberries, 1/4 cup of the sugar, the lemon zest, lemon juice, 1 teaspoon of the vanilla, and a small pinch of salt in a medium, nonreactive mixing bowl.
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4
Stir until the strawberries are thoroughly coated, then let sit at room temperature, stirring occasionally, while you make the shortcakes, about 30 minutes.
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5
Combine the flour, baking powder, 2 tablespoons of the sugar (youll have 2 more tablespoons left), and the measured salt in a large bowl and whisk to aerate and break up any lumps.
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6
Add the butter pieces and toss to coat in the flour mixture.
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7
Working quickly so as not to soften the butter, cut the butter into the dry ingredients with a pastry blender until its completely incorporated.
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8
Drizzle in 1 cup of the cream and mix with your hands until the dough just comes together.
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9
(It will be dry and slightly crumbly.)
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10
Turn the dough out onto a dry, clean surface, working in any loose dry pieces with your hands.
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11
Pat the dough into a circle and, using a rolling pin, roll it out until its about 3/4 inch thick.
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12
Using a 3-inch biscuit cutter, cut out as many shortcakes as possible (press straight down through the doughdo not twist the cutter, or the shortcakes will not rise properly).
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13
Gently reroll and cut out the dough until you have a total of 6 shortcakes.
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14
Discard any remaining dough.
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15
Place the shortcakes on a baking sheet and bake until they are puffed and the tops are golden and flecked with brown, about 15 to 20 minutes.
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16
Remove to a wire rack to cool slightly.
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17
Meanwhile, combine the remaining 1/2 teaspoon of vanilla, the remaining 2 tablespoons of sugar, and the remaining cup of cream in the chilled bowl and whisk with the chilled whisk until medium peaks form, about 3 minutes.
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18
Prepare 6 small serving plates.
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19
Split the shortcakes in half horizontally and set the bottoms on the plates.
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20
Evenly divide the reserved strawberries over the cakes, then evenly divide the whipped cream over the berries.
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21
Close with the shortcake tops and serve.
